SF 247 
.04 

1900 
Copy 1 







/4/ 



.^XUP-TQ-OATE DArRYTlvn^ 



W^' 



/iprawLiMii 



^W IN THE VARIED ADVANTAGES or 
CENTRIFUGAL SEPARATION 



/V-°290 



L 



' ^ lafg/ 3eparafor(i/nfiaqy. 




HIGHEST AWARD 

WORLD'S COLUMBIAN EXPOSITION 

CHICAGO, 1893 



50ME OF THE BENEFITS. . 



K 



A DE LAVAL 

CREAM 

SEPARATOR 



WOULD CONFER UPON YOU 



/. Save 10% to S0% in skimming. 
2, Save 51c to 10 fo in cliurning. 

3. Increase butter value 5fc to 50%, 
4. Save time and labor. 
5. Save ice and water. 
6. Insure purity of product. 

7. Remove tuberculosis and disease germs. 
8. Give a much superior cream. 

9. Give cream of any desired density, 
10. Give warm, fresh, sweet skim=milk. 
11. Obviate " scours " in calves. 
12. Give the best aeration. 

13. Do away with taints and odors. 
14. Enhance keeping qualities. 

15. Save women's and house work. 
16. Save one=half time in churning. 

17. Save storing and handling of ice. 
18. Save milk and ice=houses. 

19. Save multitude of utensils. 

20. Save washing and care of utensils. 

SAVE $10 PER COW PER YEAR 



TWO COPIES RECEIVE. 



L VDr?-.ry of Co!8grft8«i) 
of the 



5f^S'i5 




SECTIONAL VIEW OF AN 



Improved "Alpha" De Laval Cream Separator 



•feCONO COPY, 

"DAIRY" 

Cream Separators 






The purpose of the Cream Separator is the quick and 
complete separation of cream from milk in the most 
practical and profitable manner possible. 

Natural Forces Only 

Centrifugal separation is the application of mechanical 
science to the natural laws governing the creaming of milk. 
Centrifugal force is the natural force which is generated by 
high velocity, or in other words rapid revolution. When 
applied to liquids or other substances of different specific 
gravit}', or weight, centrifugal force greath' intensifies such 
differences, drawing the lighter particles to the centre of 
motion and driving the heavier ones to the periphery or 
outer circle. 

That which nature does imperfectly and with a varying 
degree of effectiveness in the old way, by reason of the dif- 
ference in specific gravity or weight between the cream or 
fat particles and the other parts of milk, as utilized in the 
many different forms of setting appliances, the Cream Sepa- 
rator, by the employment of centrifugal force, quickens, makes 
much more thorough, and improves in every respect. 
Hence, while the process is seemingly mechanical, it is in 



reality, but the addition of centrifugal force to gravity, or 
the use of two natural forces combined instead of only one 
— in conjunction with the features of mechanical construc- 
tion necessary to make the process continuous and practi- 
cally instantaneous. 

Method of Operation 

The Separator consists of a small cylindrical steel bowl 
or vessel, which is incased within and mounted upon a 
frame provided with the mechanical equipment essential to 
acquire a high revolving speed with a minimum expenditure 
of operating power. The whole-milk is continuously fed 
into this rapidly revolving steel bowl, the separation almost 
instantly effected within it, and the cream and skim-milk 
continuously and separately discharged from it ; while the 
machine may be used for a few minutes or as many hours 
— at a time — as may be necessars', according to the amount 
of work to be done. 

Inventor and Invention 



The practical cream separator was the invention of Dr. 
Gustaf de Laval, of Sweden, long esteemed one of the most 
practical scientists and useful inventors of the century, and 
often fitly termed the " EdivSon of Dairying." It was intro- 
duced in Europe in 1879 ^"^ ^^ this country' a couple of years 
later. Within these few years the De Laval Separator has 
wholly revolutionized dairying methods. It has single- 
handedly made the successful fight in behalf of centrifugal 
separation and has alone brought about the broad devel- 
opment and universally demonstrated superiority of the 
new system to all other methods. It has become known 
and generally UvSed in every civilized country in the world 
and is as familiar in every countr}' of Europe and Australia 
as in America. The number of De Laval machines in use 
now nearly approaches 200,000, and their use and prestige 
and conceded superiority are world-wide. 



Earlier Construction 

The earlier De Laval machines were of what is now 
termed the "plain" or "hollow" bowl type as originally 
designed. For the first few years the separator was built for 
power operation only, so that its utility was mainly confined 
to creamery or factor}^ use. As centrifugal separation 
became more general on a larger scale the need became 
apparent of smaller separators, that would make centrifugal 
separation feasible in every^ variety of dairying and creaming 
of milk. 

In the Spring of 1887 the De Laval Company introduced 
in America the first Hand Separators, in several styles. 
These machines, like the factory ones, were of the "hollow " 
bowl type. They were of course, crude and inferior in every 
way in comparison with the improved machines of to-day, 
being cumbersome in construction, heavy running, and of 
small capacity. They attained a fairly large sale, however, 
and, together with what the power machines had already 
achieved in factory separation, laid the foundation of that 
which has proved the greatest progressive step in the history 
of all dairying — centrifugal separation. 

From 1883 to 1890 many improvements had been 
effected in the mechanical construction and operation of the 
separators. But a few years of practical separation expe- 
rience, even prior to the introduction of the smaller machines, 
had begun to make evident the need of greater capacity 
and still closer separation under varj'ing conditions. This 
it was found futile to attempt to accomplish through larger 
machines, beyond limits soon reached, as, with the necessarily 
very high speed of the separator, that meant the use of too 
much power and the certain sacrifice of safety against 
frequent bursting. With the coming of the hand or dairy 
machines the deficiencies and difficulties of the "hollow" 
bowl type of construction became still more apparent, as in 
such use particularly are ample capacity, ease of operation, 

5 



and durability under the conditions of ordinary farm use 
very important factors in the problem of separator construc- 
tion. Hence the De Laval Company earnestly devoted its 
resources to the improvement of the existing type of cream 
separator. 

The ^* Alpha Disc^^ System 

In 1890, after several 3'ears of experimentation, these 
efforts upon the part of the De Laval makers and the 
mechanical scientists they had brought into association 
with themselves, were rewarded by the invention of the 
so-called ' ' Alpha-Disc ' ' process of separator bowl construc- 
tion and separation. The moment the principle of the new 
invention was revealed it was at once apparent that the 
difficulties experienced in "hollow" bowl separation would 
be fully overcome, and the "Alpha" invention speedily 
proved as great an advance over the earlier process of cen- 
trifugal separation as such ' ' hollow ' ' bowl separation had 
been before over gravity creaming. It brought about much 
greater capacity and much greater efficiency, with even 
less size and less speed than had been previously used in 
" hollow " bowl construction. 

The "Alpha-Disc " S3^stem was immediately introduced 
into the factory or creamery sizes of the De Laval machines. 
It at once doubled, and with further development has since 
trebled, the capacities and relative efficiency of the "hollow " 
bowl sizes of these machines. In the use of such creamery 
machines, which had then become almost universal, the new 
' ' disc ' ' system at once started the same sort of progressive 
revolution that the introduction of the ' ' hollow ' ' bowl sep- 
arator had in the first place. Hundreds of "hollow " bowl 
factory machines, including many of later imitating makes, 
have been cast aside and replaced every year since that 
time, until to-day the use of factory cream separators by 
well-informed and experienced creamery operators is almost 
exclusively confined to the ' ' Alpha-Disc ' ' type of same. 

6 



In small machines the " Alpha-Disc " syvStcm made pos- 
sible what the De Laval makers had been seeking and striv- 
ing for — small separators of such capacity, efficiency, ease of 
operation, extreme simplicity, and at the same time reason- 
able cheapness, as to meet the requirements of such use. 
The successful introduction of the new ' ' disc ' ' system into 
the power machines was quickly followed in 1 890-1 891 by 
its utilization in the De Laval ' ' Baby ' ' or Dairy Cream Sep- 
arators — the first and smallest of which was given such 
trade-mark name by reason of its being in reality the 
' ' baby ' ' of the separator family. These machines have 
been further perfected from year to year, have rapidly 
multiplied in number in use, and have long since come to be 
looked upon as the very highest attainable standard of 
economy and practicability in the separation of cream from 
milk. 

riethod of '♦ Alpha=Disc" Separation 



The " Alpha " invention places in the separating bowl a 
system of round and sloping steel "discs" or plates, one 
above another, which form a series of sections or compart- 
ments, by means of which the milk 
passing through the bowl is divided 
into thin layers or strata and is 
thus subjected to the centrifugal 
force developed by the revolving 
speed of the bowl in thin sheets, 
instead of in practically soHd balk, 
as is the case in the ' ' hollow ' ' tj^pe 
of bowl. There are from 25 to 60 
of these dividing discs or plates used 
in the separating bowl, according to 
its size. The accompanying cut 
shows a bowl interior. The left- 
hand side of the cut shows the appearance of the discs 
with the shell of the bowl removed. The right-hand side of 




the cut shows a sectional view of the same discs, as will be 
understood. The number of discs is lessened in the cut to 
illustrate them more plainly. The spaces between the discs 
are less than one-eighth of an inch. 

Bach one of these different sections or disc divisions 
becomes, in a sense, a complete and distinct separating fac- 
tor of itself. It makes of the whole a combination and 
concentration of from 25 to 60 contributory separating 
agencies, according to the size of the machine, into a single 
bowl. 

In the operation of the ' ' Alpha-Disc ' ' bowl the incoming 
whole-milk is carried down into the centre of the bowl 
through a central shaft, from whence it is distributed 
in thin layers throughout the spaces or compartments 
created by the discs or plates. It will be noted that these 
separating compartments are inclined and are less than 
one-eighth of an inch in depth. The milk is thus subjected 
to the separating process, and instead of the fat particles 
and skim-milk particles having to £ght their way inward 
and outward in constant direct struggle with each other, as 
is the case in the older or * ' hollow ' ' 
type of bowl, the conflicting 
struggle of the separating parti- 
cles is altogether obviated. The 
cream particles, in the less than 
one-eighth of an inch space be- 
tween different discs, press inward 
for the smallest fraction of an inch 
until they strike the inclined upper 
surface of the underlying disc and 
then form an inclined upward cur- 
rent along the surface of such disc 
until they reach the cream wall 
around the central shaft of the 
bowl, whence they flow upward and out througli the cream 
discharge. The skim-milk particles have the smallest 

8 




fraction of an inch to go outward until they strike the disc 
lying above the particular separating space, passing in a 
current down the inclined under surface of such disc until 
they reach the skim-milk wall at the outer edge of the series 
of discs, and then upward to the skim-milk discharge 
outlets. This process is illustrated in the accompanying 
cut, showing a partial half-section of an "Alpha" bowl 
in operation. 

The fact that the centrifugal force is thus applied to the 
milk under the most effective conditions possible will be 
plainly apparent. As is demonstrated, the separation takes 
place in thin sheets, under which circumstances the effect of 
the centrifugal force of itself is naturally very much greater 
than would be the case in larger bulk ; while the separation 
once accomplished there is no further commingling of the 
separated particles — the cream passing one way, without 
interference, and the skim-milk the other. 

Consequent Advantages 

The resulting benefits may be readily comprehended by 
any one, even though wholly unfamiliar with centrifugal 
separation. The relative capacity of the two types of 
bowls, of equal size and of equal speed, is at least trebled. 
By this it is meant that the placing of the "Alpha " discs 
into any ' ' hollow ' ' bowl- will — at the same speed — give 
it at least three times greater capacity, with equal thor- 
oughness of separation. It is not practicable, however, to 
utilize the full benefit of the ' ' Alpha ' ' improvement in ca- 
pacity. It is wiser and much more practicable to make the 
bowl of smaller size and to reduce the necessary speed. 
This enables the mechanical construction of a much more 
practicable, much easier running, and much more durable 
form of separator. Aside from these available benefits in 
capacity and speed, the separation becomes much more 
nearly complete than is possible in the "hollow" type of 
bowl ; the essential temperature of milk is materially 



^ 



reduced ; the cream may be run of any desired density, and is 
more even in texture and more thoroughly churnable ; the 
quality of the after product is improved by the lower tem- 
perature permissible and the greater removal of the fibrous 
and other deleterious matters found in greater or less degree 
in all kinds of milk ; the purity of the product is insured by 
the removal of tubercular and other disease germs ; the 
reduction in size and speed of bowl naturally means the 
saving of much power, much less wear, and proportion- 
ately greater durability, while the mechanical construction 
of the machine becomes more generally practical in every 
way. On top of all, there is still left a margin and reserve 
capability of effectiveness sufficient to offset the varying 
conditions and carelessness of operation naturally experi- 
enced in practical use. 

Advantages of Centrifngal Separation 






While the merits of centrifugal separation are quite 
generally understood, dairymen in many instances fail to 
properly appreciate that it is invariably applicable to their 
own individual conditions, and that to every one separating 
cream from milk — regardless of the quantity — it offers a 
means of better and more satisfactory results and sufficiently 
greater returns to make it a profitable and almost necessary 
investment. The advantages of centrifugal separation are 
too varied and far-reaching to permit of full or extended 
enumeration, but those which are more general and material 
may be briefly explained : 

Thoroughness of Creaming 

Thoroughness of separation is under nearly all circum- 
stances the first and most important of the benefits resulting 



from centrifugal creaming. A thorough separation is 
not possible with any form of gravity setting, even under 
the most favorable conditions. There is a varying percent- 
age of fat in all milk which will not rise to the surface with 
any degree or amount of setting, at any time. Aside from 
this, with every setting process, there are invariably losses 
from one cause or another — condition of cow, breed of cow,, 
time of cow in lactation, condition of milk, lack of ice or of 
sufficiently cold water, varying temperatures, weather and 
climatic influences, and the degree of care used. The separa- 
tor does away with all these doubtful results ; its work is 
mechanical in such respects, is affected by none of these con- 
ditions, and must of necessity be uniformly complete. The 
difference is a considerable one, it has never been found to 
average less than loc/c under any circumstances, is more 
usually 20 (fc, and in many cases — especially in warm coun- 
tries—often as much as 50 f^ . 

"Churnability *' of Cream 

An evenly and thoroughly churnable cream is of almost 
equal importance to the separation to begin with. With 
the old systems much of the butter is always lost in the 
buttermilk, and occasionally the cream won't churn at all. 
Some of the causes w^hich make separation difficult in grav- 
ity systems at the same time lessen the ' ' churnabilit}- ' ' of 
the cream from such systems. There is a web-like fibrin or 
viscous matter — varying from numerous conditions — which 
gradually develops in all milk after it comes from the cow, 
increasing as the milk ages. This helps materially to retard 
creaming by setting processes, and being in great part 
taken wath the cream in gravity creaming it affects the 
gathering of the butter in the churn to even a greater extent 
than it did the rising of the cream. In the use of the 
separator the milk is separated very soon after coming 
from the cow, before the fibrin has had time to but slightly 
develop, and what little there maj^ be of it is thrown out of 



the cream, and left within the bowl. In consequence the 
separator cream readily and completely turns into butter. 
The saving of time in churning is fully one-half, the grain 
and texture of the product are materially better, and the 
gain in quantity through greater ' ' churnability ' ' will easily 
average 5% to 10 f^, if not more. 

Betterment of Quality 

Separator butter commands the highest prices on every 
butter market in the world. It stands best for fresh con- 
sumption, and best after long keeping. The best trade in 
every locality can no longer be supplied with anything else. 
Every dealer, and almost every consumer, recognizes its 
unquestionable superiority. Almost every butter prize at 
fairs, conventions, and exhibitions now goes to the "separa- 
tor-made " entries, and this is invariably the case in all 
important contests. Separator-made butter scores from 
five to twenty-five points higher than the most carefully 
made gravity-system product. 

The absolute uniformity of the separator process must 
result in a better product. The milk is creamed fresh from 
the cow in its best possible condition, and with less liability 
to taints than in setting, while the removal of filth from 
it by the action of the machine can hardly be appreciated 
by one never having seen a separator bowl after a separa- 
tion. Then the eradication of the likely disease bacteria and 
tubercular germs, which the "Alpha-Disc " centrifugal sepa- 
ration effects, together with the fibrous matters, is of inesti- 
mable importance, and is elsewhere spoken of in greater 
detail. Additionally, there is the advantage of the thorough 
aeration of the milk and cream — centrifugal separation 
being by far the most efficient of all forms of aeration. 
Separator users are easily getting an average of ten per cent, 
more for their product than they were before using the 
machines, and in many cases the difference in value is even 
much greater. 

12 



Skim=nilk 

The skim-milk is a dairying product which the use of 
the separator altogether changes in its value and usefulness 
in ever>^ respect. Warm, fresh and sweet from the separator, 
mixed with ground meal, it makes the best possible calf 
food, and is full}- as nutritious thus used as the whole-milk 
itself. Some users are in this way getting greater actual 
returns out of their skim-mi\k than other farmers out of 
their whole-milk. Some users find their skim-milk to net 
them $i.oo per loo lbs. in calf feeding, while their neighbors 
sell their calves and cart their whole-milk to a cheese fac- 
tory for a less amount. With separator skim-milk there is 
no "scouring" nor other digestive troubles with calves. 
Some separator users near cities get almost as much for 
their sweet, fresh skim-milk for household, bakery and like 
purposes, as many dairy farmers realize from their whole- 
milk. In the use of setting systems the skim-milk is almost 
valueless in any of these ways, since in standing the bac- 
terial growth develops rapidly and the sugar of milk, which 
is extremely nutritious in its natural condition, changes 
into an acid which is harmful rather than beneficial to both 
the animal and human stomach. The value of the skim- 
milk is easily trebled through the use of the separator. 

Cream 



If to be used for the production of cream for any 
commercial purpose, no other system can be considered 
in comparison with the separator. Its product is the 
sweetest, freshest, most uniform, freest from taints, ma}- 
be easily run of any desired consistency — from the light- 
est to the heaviest — and is superior in every respect. In 
all the larger cities, and in man}^ smaller places as well, 
the best trade can now be satisfied with nothing but 
"separator " cream, and the price commanded is propor- 
tionately greater. 

1-3 



Saving of Ice 

With the separator the milk is best separated while 
retaining its natural warmth, as quickly as possible after 
coming from the cow, no ice or water being required to cool, 
keep or cream it. No setting system can be used without 
ice with even moderate success (except with very cold spring 
water), the more of it used the better being the results at- 
tained, and every user of such a system can readily deter- 
mine what a saving and convenience it would be to do 
without it. 

Saving of Time, Labor and Plant 

In the use of the separator the separating may be done 
anywhere, but usually in a place .close to the milking, and 
while the milking is going on, so that a few minutes after 
the milking is over the separation is finished, the skim-milk 
is at once fed to the stock, or otherwise disposed of, and the 
cream is put away to ripen for churning. Five to ten min- 
utes cleans the machine, and within thirty minutes of milking 
the whole work of creaming is done. There is no carrying, 
repeated handling, storing away, and constant repairing 
and renewing of cumbersome cans and pans. There is no 
getting and appl3'ing of ice, nor pumping and handling of 
water. There is no need of long and tedious washing of 
many things, or perhaps the leaving of utensils unclean to 
injure the product every time they are used. There are no 
flies to fight, no fires to keep for warming skim-milk, no 
getting up to look after milk at all hours. There is no need 
of a milk-house, an ice-house, nor any of the many appur- 
tenances necessarily a part of gravity setting. The separa- 
tor saves the women of the house the drudger^^ of dairying 
without increasing the work of the men. It transforms 
what has ever been an unendingly wearying and burden- 
some labor into an agreeable and satisfactory feature of 
farm and household occupation. 

14 



Incidental Benefits 

The centrifugal separator has for seventeen years been 
the " key-stone " of progress in dairy farming. It has been 
the most potent of dairying educators, and its introduc- 
tion has almost invariably proved the stepping-stone to 
advancement in every feature of dairy work and character 
of methods and utensils. It is an object lesson in up-to-date 
machinery, dairying and otherwise. It is usually soon fol- 
lowed by a Babcock Tester, showing the actual butter-fat 
value of the milk of each cow, the weeding out of the poorer 
cows, an up-to-date churn, the use of better salt, better 
color, greater cleanliness, a more intelligent understanding 
of butter-making generally, and naturally the production of 
a better quality and higher-price grade of output. Such im- 
provement must necessarily lend its influence to other lines 
of farm work, and the "leaven " of progress which the intro- 
duction of the separator provides is inestimable in its wide- 
spread results. 






Wonld a Cream Separator Pay YOD? 

There is nothing very difficult in determining the answer 
to this question upon the part of every owner or maker-up 
of the product of five — or even one — or more cows. The 
considerations involved are capable of easy and accurate 
reckoning, and there is hardly any one who cannot simply 
and readily decide the question for himself, and make no 
possible mistake in doing so. 

To begin with, you are, of course, keeping cows for profit, 
or, in other words, as a business, or a branch of your busi- 
ness of farming. Therefore you may properly take up this 
question as a business man would consider any other busi- 
ness proposition. 

15 



How many cows have you ? What is their product in 
volume of butter and in dollars and cents ? What is your 
present creaming system ? You probably have some con- 
ception of its wastefulness. Stop to think, in addition, of 
its cost in time and labor ; its trying, burdensome and 
objectionable features in many respects. 

Get these points and figures together for your considera- 
tion, just as any manufacturer or merchant would do in 
determining the wisdom of a change or investment affecting 
his business. Then consider the facts herewith presented, 
reduce them to figures to fit your own individual case, and 
compare them with your present results. Take it for granted 
that the facts presented are sound and true, as is the case, 
and as will be guaranteed you as a condition of your purchase 
of a De Laval Separator. 

Quantity* — If you use an improved creamer with ice, add 
lo per cent, to your total production of butter, for increase 
in yield. If you use such a creamer without ice, add 20 per 
cent. If you use simply pans or crocks, or practice similar 
setting, add 30 per cent. If your climate is warm or vari- 
able, add another 10 per cent, during such seasons, no 
matter what your system. 

Quality ♦ — If you use an improved creamer, add two to 
five cents to the value of each pound of butter, according to 
the price you may now be obtaining, for improvement in 
quality. If yoi may simply be practicing old-fashioned 
setting, in the usual manner, add from five to ten cents, 
according to same condition. 

Water — Ice* — If you use ice or pump water in creaming 
your milk, figure what ice and its storage, handling, time 
and labor costs you or represents to you in the course of a 
year, and what the saving of same would mean to you. 

Skim-Milk» — Estimate the present value of your skim- 
milk, as nearly as you can, no matter what the use to which 
you may put it, and then double or treble such estimate by 
reason of having it warm, sweet and fresh from the cow, 

16 



possessed of its full degree of nutritive qualities in such nat- 
ural state. Consider, too, in addition, the time, labor and 
trouble saved in having to warm it if used in feeding in 
your present way. 

Time— Labor. — Estimate as nearly as you can a saving 
of one-half the time in churning ; the saving of time in hand- 
ling, setting and skimming the milk ; the saving of time in 
washing and caring for the setting utensils ; and particularly 
the drudgery of all this w^ork to the already over-burdened 
housewife or daughter. 

The Inevitable Conclusion 



Add the results of these estimates together. Thus you 
will have before you in simple, plain, undeniable form what 
a De Laval Separator would save you. Thus you may 
readily determine for yourself whether a separator would pay 
you or not. 

You cannot possibly help finding that in all of these 
ways together it would certainly save its cost for you 
at least every year, just as it invariably has for thousands of 
others. You cannot possibly help finding that so far from 
there being a question about your being able to afford it, 
there is on the contrary no question but that you cannot 
afford to be without it. 

The Separator Not High in Cost 

If unfamiliar with the centrifugal cream separator its 
cost may on first consideration seem rather high, and 
may appear more of an investment than you can well 
make. This, however, is easily shown to be foolish and 
mistaken reasoning. In farming, dairying, housekeeping, 
and everything else, there must, of course, be some invest- 
ment as in any other business undertaking or enterprise. 
It is seldom possible to accomplish much, if anything, with 
nothing, and he who attempts it generally wastes a good 

17 



part of what is a short lease of earthly existence at most. 
Success in every producing element of life depends upon a 
wise discrimination between that which is a good invest- 
ment of money or effort and that which is a poor one. It 
must be clear to you upon reflection that the separator is 
not only a good investment at its cost, but that it would 
still be so if its cost were iive times as great as it is, and 
that there is no other way in conjunction with the farm or 
the dairy to make the same investment return you one- 
tenth as much. Therefore, the cost of the separator is 
not high, but, on the contrary, from an investment and 
productive standpoint, very low. 

Without regard to the returns it makes you, however, 
the separator is not high in price, but in reality the cheapest 
piece of machinery on the farm. In the first place the De 
Laval machines are of the very highest and most expensive 
type of mechanism in all respects. No other agricultural 
machinery approaches them in quality of construction and 
finish. They are made as such machines must be made to 
stand 6,000 or 7,000 revolutions a minute twice a day for 
every day in the year, and last virtually a lifetime. You 
come in contact with no other piece of machinery that would 
stand the wear and strain of such use a month — let alone 
twenty to fifty years. In the second place, compare the sepa- 
rator with the drill, the reaper, the thresher, and other 
kindred machinery. These implements are used but a few 
days, or a few weeks at most, in the entire year. The rest 
of the time they produce nothing, and are simply a source 
of care. The separator is used twice a day every day in the 
year, and is saving and producing you something every 
time you put milk through it. 

The man who lets hrst cost stand in the way of his pur- 
chase of a separator, no matter how he may be compelled to 
acquire the money for its purchase, simply stands in his own 
financial light, and can hardly sustain any course of reason- 
ing, even to his own satisfaction, for doing so. 

18 



I 



Purification of Products 

No subject in connection with dairying is receiving more 
conspicuous attention than that of the necessary purifica- 
tion of dairy products. Experiment invariably demonstrates 
that the greatest care and the most thorough straining will 
not keep or take all of the dirt and filth out of milk. One 
who sees the refuse left in a separating bowl, after a separa- 
tion run no matter how carefully the milk may have been 
strained, is not likely to agreeably use milk again for some 
little time. Of still greater importance, however, are the 
harmful bacteria and disease-creating germs existing in milk 
or capable of development in it. The most commonly serious 
of these are the tuberculosis or consumptive germs, the 
dangerous importance of which has already been made the 
subiect of legislation in many States. 

What is true of milk in this respect is still more so of 
cream and butter, since in practically all gravity processes 
almost all of the filth and bacteria matters are taken from 
the milk with the cream, and the latter rapidly multiply in 
same It is found that the centrifugal separator, and more 
especially the "Alpha-Disc" or milk-strata system now used 
in the improved De Laval machines, gathers and holds m 
the bowl of the separator practically all of the filth, fibrous 
and slime matters contained in greater or less degree m all 
milk, including the bacteria germs. , ^ ^ 

Many large city milk concerns have already begun or 
are now arranging to run their milk through "Alpha-Disc 
Separators solely for cleansing ^^^ P^-^^'^^^^P^f/'^' 
milk and cream being emulsed together again before delivery 
from the machine. Constantly increasing attention is being 
given to this subject, both in America and Europe, and m 
some European cities milk centrifuging is already largely m 
vogue Itls altogether probable that in the near future pure^ 
Lod laws will preclude the sale of other than centnfuged 
dairy products, from whole-milk to butter. 

19 



NEW 20TH CENTURY 

Styles, Capacities, Prices, &c. 

January ist, 1900. 

^^ 

September ist, 1899, marked the introduction of the 
Improved 20th Century ' ' Baby " or " Dairy ' ' sizes and styles 
of "Alpha" De Laval Cream Separators. These improve- 
ments denote another advance in centrifugal cream separator 
construction and efficiency. Great as has been the universally 
conceded superiority of the De Laval machines heretofore, 
the standard is now raised still higher. As near practical 
perfection as have been the De Laval Separators the past 
year, the latest improvements make them still better, until 
it is difficult to-day to perceive the possibilities of further 
improvement. 

There has been a two-fold purpose upon the part of the 
De Laval makers in this respect. In the first place, they 
have had their skilled experts at work for three years to 
devise every conceivable means of bettering their machines, 
with which to fittingly celebrate the trade opening of the new 
century. Following precedent in the development of the De 
Laval machines no expense has been spared to this end. Nor 
has cost of production been considered in the determination 
of the makers to give the 20th Century purchasers of a De 
Laval Separator as nearly perfect a machine for the purpose 
as twenty years of experience could devise and the finest 
shops of the kind in the world produce. That this result 
has been handsomely achieved will be instantly apparent to 
any one familiar with cream separators on seeing- the new 
machines. And when it comes to operating- one of them the 
previous user of separators will readily find that the 20th 
Century machines are in a class by themselves in efficiency 

20 



and completeness, while the longer he uses one of them the 
greater will be his appreciation of its superior practicability 
and durability. 

In the second place, while the sale of the De Laval 
machines has always been five times that of all others com- 
bined, it has been a problem with the De Laval makers for 
several years how best to so convincingly demonstrate the 
all-around greater merit of the "Alpha" machines to every 
intending buyer as to make their UvSe as universal as the 
overw^helming superiority of the "Alpha-Disc" construction 
justifies it should be and must ultimately make it, and thus 
lessen the temptation of the inexperienced buyer to take 
chances with one of the inferior and suppOvSedly "cheaper" 
separators which the expiration of the original patents on 
the ' ' hollow bowl ' ' t3^pe of separator has led several former 
manufacturers of gravity creamers to take up and attempt to 
find a market for on their own account. This the De Laval 
makers confidently believe they have accomplished in the 
machines now launched upon the market. These machines 
are now advanced so far beyond ever>^thin^ else for the clari- 
fication of milk and the separation of cream from milk that 
they are simply unapproachable in principle except through 
infringement of the "Alpha-Disc" process, and in mechanical 
construction and practical cheapness except through manu- 
facture on as large a scale and with equal experience, — all of 
which, moreover, must be readily and convincingly apparent 
to any one with even the most casual consideration. 

While, furthermore, the universal centrifugal separation 
of cream and centrifugal clarification and purification of 
whole-milk for human consumption, which the next five to 
ten years should bring about, is necessarily dependent upon 
thoroughly practical machines for inexperienced home and 
farm use — machines large in capacity and easy of hand opera- 
tion, simple, durable, complete in finish and attachments, 
thoroughly efficient, and at the same time reasonably low in 
price in proportion to resulting benefits. Such separators 

21 



the De Laval makers present to the public in the new 20th 
Century machines — machines for everybody, that nobody 
can criticise and nobody ask for anything better or cheaper. 

New 20th Centnry Styles and Sizes 

The De Laval ' ' Baby ' ' or Dairy Cream Separators are 
now made in eight different sizes and styles. The Old Style 
"Baby" No. i machine is of the earlier "plain" or "hollow" 
bowl type. All of the other machines are of the improved 
"Alpha" or "Disc" construction. The " Humming-Bird" 
is solely a hand machine. The Dairy Turbine is solely a 
steam-motor machine. All of the other sizes are capable of 
convenient use either by hand or power. 

It should be understood that the ' ' Baby ' ' machines 
are especially designed and constructed for hand use, and 
four-fifths of them are altogether used in such way. The 
mechanical construction of the machines in this respect is one 
of their most important features. The De Laval machines 
are hand machines in every sense, and are intended for use 
in such manner. The operation is surprisingly easy, and 
many are run wholly by women and children. Still, when 
users may prefer, from one reason or another, to attach to 
power the machines may be readily connected with light 
and uniform power of any kind, from dog or calf tread to 
water-motor or engine. 

The "Baby" machines range in capacity from 150 lbs. 
to 850 lbs. of milk per hour. By capacity is meant the 
separating capacity of whole-milk per hour. Any amount 
of milk from a gallon upward may be separated with either 
of the machines, it being simply a question of duration of 
run, according to quantity to be put through. 

Old Style '♦ Humming=Bird " 

The Strap " Humming-Bird" or Old Style "Baby" No. o 
(see cut page 28) is the smallest of the "Alpha" disc bowl 
type of "Baby" machines. It is designed for household 

22 



and small dairy use, with the milk of from one to five cows. 
It is operated with a ratchet strap instead of a crank — the 
motion being that of pulling an oar toward one — and is 
extremely easy of operation, being easily capable of use 
altogether by women and children. Its capacity is 175 lbs., 
and reduced price $50. 

New Style ♦♦ Humming-Bird " 

The Crank "Humming-Bird" or New Style "Baby" 
No. o (see cut page 29) is a later and somewhat improved pat- 
tern of the " Humming-Bird " size of machine, being of gear 
construction, and built for crank operation upon practically 
the same lines as the larger ' ' Baby ' ' machines. The 20th 
Century Crank ' ' Humming-Bird ' ' is made stronger in several 
constnictural respects than previous machines of the same 
style. It possesses every advantage and improvement of 
the larger machines, and is meeting with a largely increasing 
sale, both to small dairy farmers having less than 6 or 8 
cows and to owners of i or 2 cows for private use, and 
gradually into city and village homes where milk is bought 
for Jiousehold uses. There is also a constantly increasing 
use of this machine by small hotels and restaurants, that 
cream of the best quality may be readily made as wanted, 
and the surplus of milk turned into superior butter. The 
Crank " Humming-Bird " is most extremely easy of opera- 
tion, the operator sitting in running it, almost without effort. 
Its increased capacity is now 225 lbs., and price $65. 

Old Style «« Baby *' No. 1 

The Old Style " Baby " No. i (see cut page 30) is of the 
older ' ' plain " or " hollow ' ' bowl type of separator, as 
explained. In pattern and mechanism, aside from the bowl, 
it is much the same as the " Baby " No. 2. It is intended 
for use in small dairies. It is not represented to be equal in 
general practicability to the "Alpha" disc bowl type of 
machines. It is, however, in many respects superior to 
imitating "hollow" bowl separators, and considerably 

2Z 



superior to any gravity-system. Its capacity is 150 lbs., 
and its price in ten years has been gradually reduced from 

$125 to $50 at this time. 

Improved Iron=Stool ♦* Baby ** No. 1 

The Improved or Nevr Style ' ' Baby ' ' No. i (see cut 
page 31) is a recently created size of "Alpha" disc bowl 
type of machine, designed especially to meet the needs of the 
user thinking himself unable to afford the cost of the larger 
' ' Baby ' ' No. 2 machine, and preferring to give more time 
to the separation rather than to go beyond absolute necessity 
in first cost. It is intended for dairies of 5 to 10 or 15 
cows, though the use of the larger capacity No. 2 machine 
is recommended as more practicable and economical, in 
the long run, in dairies of 8 or more cows. The improved 
machine is of the latest spring-bearing pattern, has a hand- 
some iron supporting stand or stool furnished with it as a 
part of the machine, and is provided with gear shield in 
protection of the driving wheel and pinion. Its increased 
capacity is now 325 lbs., and price $100. 

Improved Iron=StooI "Baby'* No. 2 

The Iron-Stool "Baby " No. 2 machine (see cut page 32) 
is the latest improved type of the widely known low-frame 
style of ' ' Baby ' ' No. 2 machine. It is now made with a 
handsome iron stool or supporting stand, which is furnished 
as a part of the machine. It is also of the latest spring- 
bearing pattern and is supplied with gear shield in protection 
of driving wheel and pinion. The "Baby" No 2 is the 
best known and heretofore most widely used dairy separator, 
and is the size of machine which has been mainly instru- 
mental in revolutionizing farm dairying. As now made 
it possesses many improvements over any previous form. 
It is intended for dairies of from 5 to 20 or 30 cows, and is 
often used in even larger ones. Its increased capacity is now 
450 lbs., and price $125. 

24 



Improved High=Frame '* Baby ** No. 2 

The High-Frame " Baby " No. 2 (see cut page 33) is a 
comparatively new style of this size of machine, made in 
high continuous frame pattern similar in design to the 
well-known " Baby " No. 3. In other respects it is identical 
with the Improved iron-stool style of machine. The intend- 
ing purchaser of No. 2 size of machine may thus choose 
between the two styles as shown in cuts. The general 
preference is for the iron-stool style, by reason of its greater 
convenience under varying setting conditions, while others 
consider the solid continuous frame more stable. The 
capacity and price of the high-frame machine are the same as 
those of the iron-stool one — 450 lbs. and $125 

Improved " Baby '* No. 3 

The * ' Baby ' ' No. 3 (see cut page 34) is essentially the 
same as the " Baby " No. 2, other than that it is designed on 
a larger scale throughout. It is of the continuous solid 
frame pattern. Users of separators are beginning to appre- 
ciate the many greater advantages of creaming their milk 
quickly, as well as the economy of saving time in separation 
as in everything else. The No, 3 is designed for dairies of 
from 20 to 75 or more cows, but is now being largely used in 
dairies of even 10 or 15 cows, and frequently still fewer, by 
reason of its doing the same work in about half the time 
necessary with the No. 2. Its increased capacity is now 
850 lbs., and price $200. 

Improved Dairy Turbine 

The larger " Baby " or No. 3 machine is also constructed 
in the form of a Dairy Turbine (see cut page 35) for direct 
steam pressure connection. It is of exceptional excellence in 
its mechanical construction, and utilizes the latest improved 
principles of the De Laval Steam-Turbine Factory styles of 
machines, including the steam-tooth wheel motor mechanism. 

25 



The turbine or steam pressure power, however, is alone 
applicable to this type of machine, and such means of 
operation is only advisable for farm and dairy requirements 
where power is desired to be used with the separator 
but not for churning and other kindred work, in which 
— unless otherwise provided for — it is more necessary than 
in separating with the De Laval machines. This form of 
power is never economical or practicable in a smaller 
separator, and only under these exceptional conditions with 
one of this size. The increased capacity of the Dairy 
Turbine is now 850 lbs., and price $225. 

Pulleys for Power Connection 

When power is desired to be used with the "Baby" 
machines, several forms of pulleys are practicable. With 
the No. I and No. 2 machines direct lever connection may 
be made between the hand crank and dog or sheep tread 
powers, without pulleys or belting. Where pulleys are 
necessary, one may be used which is interchangeable with 
the hand crank, and to which pulley a special form of crank 
for hand use may be directly attached, if desired. This 
pulley costs $2.50 for the No. i and No. 2 machines, and $3 
for the No. 3 machine. Or, where perhaps the machine is to 
be used altogether by power, the crank and external gear 
mechanism may be removed, and either a set of tight and 
loose pulleys or a single ratchet pulley used on the lower 
shaft, which method of power connection is often more 
practicable by reason of the higher speed of this lower shaft. 
The cost of either of these styles of pulleys is $6. 

Power or ♦* Creamery" Separators 

Where larger machines than the " Baby " sizes of separa- 
tors are wanted, as in dairies of 75 or more cows, or 
creameries and factories, catalogue should be procured of 
the "Alpha" and other regular power or creamery styles 
and sizes of De Laval Separators, which range in capacity 

26 



from i,ioo lbs. to 4,500 lbs., and in price from $250 to $800, 
and which are made in various different forms and styles, and 
are the machines now almost universally used in creamery or 
factory operation. 

Terms, etc. 

The De Laval machines are now so well introduced in 
nearly every section, and are so highly endorsed by all dairy 
and public authorities and innumerable well-known users 
everywhere, that it is no longer deemed necessary to place 
machines "on trial," but they may usually be obtained 
subject to approval through any of the regular agents, and 
in every sale superiority in all essential respects to any 
other machine or S3^stem, and satisfaction to the user is 
voluntarily guaranteed as a condition of purchase. 

The list prices of the De Laval machines are in all cases as 
low as is consistent with the merit and mechanical excellence 
and completeness which the buyer rightfully expects in the 
purchase and illimitable use of the machines. Therefore, the 
prices are net at list to one and all alike. There are no 
"trade" discounts to any one. There are no agents except 
the regular ones covering specific territories. No agent is 
permitted to discount prices to any one under any circum- 
stances. All machines are f. o. b. cars at the Company's 
General Works, Poughkeepsie, N. Y.; Western Stores, 
Chicago ; Pacific Stores, San Francisco, or Canadian Works, 
Montreal. 

Cuts showing the different styles of "Baby" machines, 
as herein described, will be found on the following pages, 
and have been designed to show the machines as they are. 

Orders may be placed through or any desired informa- 
tion may be obtained of the regular agents and dealers 
representing and handling the De Laval machines, or 
directly of the Company. 

27 



STRAP "HUMMINQ=BIRD" 

(*« Alpha" or •♦Disc" Bowl Type) 

De Laval Cream Separator 




{See page 22) 

Actual Capacity, 175 Lbs. Per Hour 

(Equal to 225 lbs. " claimed " capacity in any other make 
of separator, regardless of other differences) 



PRICE 



= $50 00 



2^ 



CRANK "HUiVlMINQ=BIRD" 

("Arpha" or "Disc" Bowl Type) 

De Laval Cream Separator 




{See page 2j) 

Actual Capacity, 225 Lbs. Per Hour 

( Equal to 300 lbs. "claimed " capacity in any other make 
of separator, regardless of other differences) 



PRICE - 



$65.00 



29 



OLD STYLE "BABY" NO. I 

("Plain" or "Horiow" Bowl Type) 

De Laval Cream Separator 




{Seg page 23) 

Actual Capacity, 150 Lbs. Per Hour 

(Equal to 200 lbs. '• claimed " capacity in any other make 
of separator, regardless of other differences) 



PRICE 



$50.00 



30 



IRON=STOOL "BABY" NO. 1 

("Alpha" or "Disc" Bowl Type) 

De Laval Cream Separator 




(S^e page 24) 

Actual Capacity, 325 Lbs. Per Hour 

(Equal to 400 lbs. " claimed " capacity in any other make 
of separator, regardless of other differences) 



PRICE 



$100.00 



31 



IRON=STOOL "BABY" NO. 2 

("Alpha" or "Disc" Bowl Type) 

De Laval Cream Separator 




{See page 24) 

Actual Capacity, 450 Lbs. Per Hour 

(Equal to 550 lbs. " claimed " capacity in any other make 
of separator, regardless of other differences) 



PRICE 



- $125.00 



32 



HIGH=FRAiVlE "BABY" NO. 2 

("Alpha" or *«Disc" Bowl Type) 

De Laval Cream Separator 




J 



(See page 23) 

Actual Capacity, 450 Lbs. Per Hour 

( Equal to 550 lbs. " claimed " capacity in any other make 
of separator, regardless of other differences) 

PRICE - = $125.00 

33 



HIQH=FRAME "BABY" NO. 3 

("Alpha" or "Drsc" Bowl Type) 

De Laval Cream Separator 




(See page 23) 



Actual Capacity, 850 Lbs. Per Hour 

(Equal to i,ooo lbs. " claimed " capacity in any other make 
of separator, regardless of other differences) 



PRICE 



$200.00 



34 



"DAIRY" STEAiVV=TURBINE 

(•♦Alpha" or ♦♦Disc" Bowl Type) 

De Laval CREAn Separator 




l,See page 2^) 



Actual Capacity, 850 Lbs. Per Hour 

( Equal to 1,000 lbs. " claimed " capacity in any other make 
of separator, regardless of other differences) 



PRICE - 



$225.00 



35 



Imitating Machines and Systems 

There is little to be said on this score. The "Alpha" 
De Laval machines have always stood so far above every- 
thing else in the separation of cream from milk that they 
have known little actual competition. Their sale is more 
than ten times that of all imitating machines and other 
cream-separating- systems combined. In fact they have 
never experienced such a thing as honest competition at all. 
The only competition possible has been through misrepre- • 
sentation upon the part of would-be competitors with inferior 
and cheaply made machines, through gross exaggeration of 
actual capacity and degree of practical efficiency, in con- 
junction with the pretense of offering something "cheaper, " 
which sometimes appeals to the inexperienced dairy pur- 
chaser, as may be understood. 

The users of creamery or factory separators, where the 
differences in separator efficiency and practicability are 
naturally more readily apparent, have for several years 
almost universally recognized the overwhelming superiority 
of the De Laval machines. From year to year this has 
become more and more the case with farm and dairy users 
as well, as such users have profited by their own experience 
or that of others known to them. While now the new 20th 
Century improvements so much further enhance the supe- 
riority of the De Laval machines as to simply place them 
beyond the reach of competition. Where there have here- 
tofore been second, third and fourth class separators, as 
compared with the De Laval, the New Century De Laval 
machines simply stand in a class by themselves, with noth- 
ing in the shape of attempted competitive machines even 
deserving of the name of second class — all other machines 
to-day being no better than third, fourth or fifth class, as the 
case may be. 

Such inferior and imitating machines as may be found 

j6 



advertised (and they are more frequently advertised than 
used for any great length of time) may be summed up in a 
few words. A number of them are not centrifugal machines 
at all, but simply vSo-called *' separators " utilizing gravity 
in conjunction with water dilution. These are mere fakes, 
inferior to ordinary gravity creamers, and possessed of but 
the single merit of the name they fraudulently misappro- 
priate. Others are, correctly speaking, centrifugal machines, 
but these are all of the ' ' plain " or " hollow ' ' bowl type, the 
manufacture of which is now permissible by reason of the 
expiration of the earlier I)e Laval patents, and has been 
brazenly taken up by several of the former gravity creamer 
manufacturers, who bitterly fought the progress of centrif- 
ugal separation until the success of the De Laval machines 
overwhelmed them. 

These " plain "or '' hollow " bowl machines are inferior 
to the improved "Alpha" disc De Laval machines in every 
respect. They are simply on a par in separation prin- 
ciples with the De Laval machines of ten years ago. 
They do not nearly approach the "Alpha" disc machines of 
to-day in any single point of separator practicability. They 
are made in small numbers and without the necessar\' expe- 
rience in separator construction. Few, if any, of them will 
stand the test of several years of wear. In the effort to 
somewhat nearly approach the capacities of the "Alpha" 
disc machines, their bowls are made from 50 to 100 per cent, 
larger, and are run at from 50 to 100 per cent, greater speed. 
All this, of course, is at the expense of operating power, 
safety, durability and quality of product. From the same 
reason their hand use is difficult and in the larger dairy 
sizes impossible. Necessarily rated at their utmost they 
possess no reserve capabilit}', wnth which to meet varying 
separation conditions. They are made cheaply in the 
necessary effort to apparently sell under the price of the 
De Laval' machines, and are "cheap" machines in every 
sense but that of practical economy. 

37 



AHERICA^S HIGHEST 

DAIRYINQ AUTHORITY ON 

CREAH SEPARATORS 

UNIVERSITY OF WISCONSIN 

Experiment Station, Madison, Wis. 

' ' The use of the Hand Separators is a great boon to the pro- 
gressive dairy fanner who is making the most out of his milk by 
manufacturing it at home. The amount of fat which many dairy- 
men lose in the skim-milk is surprisingly large, and only because 
they do not know that such is the case do these dairymen daily 
suffer this loss. We have tested skim-milk for men who thought 
they were pretty good dairymen where there was as much as 
I per cent, of fat remaining in the skim-milk though generally the 
loss is about one-half that, as shown by our tests. Now think of 
it for a moment : If the full milk contains 4 per cent, of fat, and 
the dairyman loses one-half of i per cent, of this fat by imjoerfect 
creaming, there is a loss of 12 '4 per cent, by the old method, about 
all of which is saved without difficulty through using a good 
Hand Separator. To care for the cows, milk them and handle the 
milk, and then each day lose 12 "4 per cent, of the fat produced, is 
permitting a continual loss which no thoughtful dairyman will 
long stand when he comprehends the situation. By the use of the 
' Baby ' Hand Separator the milk can be at once almost completely 
rid of the fat, leaving the warm skim-milk fresh for the calves and 
pigs, while the cream only need receive further careful attention. 
With the Hand Separator and the milk test the progressive dairy- 
man is now master of the situation. 

* ' Continued experience in our creamery, which we operate in 
a practical way as well as for experimentation and instruction, 
has given us still higher appreciation of the 'Alpha' De Laval 
Separators. The exhaustiveness of their skimming under the 
varying conditions of milk-flow and temperature continues highly 
satisfactory, and the machines give full evidence of lasting qualities 
under daily use." 

W. A. Henry, 

Dean and Director. 
3^ 



HIGHEST PRIZE HONORS 






THE DE LAVAL CREAM SEPARATORS have 
received nearU- Two Thousand Prizes, Medals, Awards 
and Diplomas, during the twenty years the}- have been before 
the public. Five hundred of these awards have been Prizes 
and Medals from Fairs and P^xhibitions of marked impor- 
tance. The collection is representative of every World's Fair 
and International Exposition during such period, every State 
and almost every county of the United States, and every 
civilized country and province in the world. 

At the World's Fair, Chicago, in 1893, the De Laval 
Cream Separators were solely selected by the Official Com- 
mittee of Experts and Experiment Station Representatives 
for use in the Practical Working Dairy of the Great Fair, 
where their work received the highest possible commenda ■ 
tion. And in the Exhibition Department they received 
exceptional Plonors in -being awarded the only Medal and 
Diploma regularly given to centrifugal creaming apparatus. 

In the later World's Expositions, at Antwerp in 1894 
and Brussels in 1897, the De Eaval machines well sustained 
their previous Fair and Exposition record and further 
demonstrated their overw^helming international superiority. 
They received the Grand Prizes at each of such expositions. 

At the Trans-Mississippi Exposition, Omaha, last 3^ear, 
while there was no competitive separator contest, the ' 'Alpha 
De Laval machines received the only Gold Medal awarded 
exclusively on cream separators. 

The most important practical operation contest between 
separators in recent years was conducted b}' the Royal 
Agricultural Society of England at its 1899 Annual Show at 
Maidstone, Kent, in June. The "Alpha" De Laval machines 
easily won First Prizes in both hand and power classes. 

39 



TESTIMONIALS 



!^.^^ 



^HE DE LAVAL ^^BABY" CREAM 
SEPARATOR testimonial letters have 
long since outgrown the possibilities of catalogue 
printing. The number on file is fully 25,000, 
and it would take the average reader a year to 
read them. 

These letters of practical experience, how- 
ever, are very interesting and instructive, since 
they are illustrative of what has been the actual 
experience of every user of a " Baby " Separator, 
and what must be the experience of every new 
user having use for such a machine. They form 
the most practical sort of an education in the 
general and indisputable advantages of cen- 
trifugal separation. 

Therefore, a number of the very newest of 
these letters, selected as coming from represent- 
ative and widely known dairymen in different 
sections, and as covering all the different branches 
of dairying and varying conditions under which 
separators are used, are printed in current 
monthly pamphlets which will be cheerfully 
sent to any one on request 

40 




GOLD MEDAL 

TRANS-MISSISSIPPI EXPOSITION 
OMAHA, 1898 



LIBRARY OF CONGRESS 

MAR 19 1900 



000 899 789 5 



SOLE MANUFACTURERS 

THE DE LAVAL SEPARATOR COMPANY 

GENERAL OFFICES 

74 CORTLANDT ST., NEW YORK 
^4 

WESTERN OFFICES, STORES AND SHOPS 

RANDOLPH & CANAL STREETS, CHICAGO, ILL- 
♦ 

PACIFIC COAST OFFICES 

103 & 105 MISSION ST., SAN FRANCISCO, CAL. 

♦ 

BRANCH OFFICES 

1102 ARCH STREET, PHILADELPHIA, PA. 
♦ 

GENERAL CANADIAN AGENCY 

THE CANADIAN DAIRY SUPPLY CO. 

327 COMMISSIONERS ST., MONTREAL 

♦ 

GENERAL EUROPEAN OFFICES 

AKTIEBOLACET SEPARATOR, STOCKHOLM 

♦ 

AMERICAN FACTORIES 

POUCHKEEPSIE, N. Y. 



